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Paleo Elk Burger Bowl in Tin bowl on cement background: mixed greens topped with cashew cream, pickled cucumbers and carrots, roasted sweet potato fries, red sauerkraut, elk burger and tahini

Paleo Elk Burger Bowls

A light and satisfying meal with grilled elk and beef burgers and roasted sweet potato fries atop mixed greens. Served with tahini, cashew cream, purple sauerkraut, pickles, and avocado. 
Course Main Course
Cuisine American, BBQ, dairy free, gluten free, grain free, healthy, keto, ketogenic, paleo, refined sugar free, soy free, whole30
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings



  • 1 lb ground elk
  • 1 lb ground grass-fed beef
  • 1/4 tsp real salt can sub sea salt
  • 1/4 tsp cayenne pepper
  • 1 tbsp Italian spices/seasoning

Burger bowl

  • 2 Japanese sweet potatoes
  • 2 tbsp extra virgin olive oil EVOO
  • 16 cups mixed greens
  • 2 avocados
  • 2 cups purple sauerkraut I use wildbrine with red cabbage and beets
  • pickles I used sexy pickles with cucumbers and carrots
  • 2 tbsp tahini
  • 1 cup cashew cream


Sweet Potato Fries

  • Preheat oven to 350 
  • Slice sweet potato lengthwise, into fries. Cover with EVOO and salt. Arrange on baking sheets so that the fries are not touching each other.
  • Roast for 15 minutes, then increase heat to 450 and change the setting to broil. Roast another 7 minutes or until golden brown.
  • Reserve for burger bowls


  • Preheat grill to high
  • In a bowl, add meat and spices, except salt. Lightly fold the spices into the meat, being careful not to knead the meat.
  • Form spiced elk into 8 patties
  • Sprinkle salt on each side of the formed patties. The texture remains more burger-like and less like a meatball if the salt is reserved for the outer edge instead of being mixed in due to an enzyme reaction.
  • Open grill and place burgers on the heated grate. Reduce temperature to medium-high.
  • Grill burgers for about 10 minutes or until there are grill marks and you can easily separate the patty from the grill
  • Flip and cook another 3 minutes or until medium rare
  • Remove from the grill for addition to burger bowls

Burger Bowls

  • Start the sweet potatoes and while those are roasting, start the burgers.
  • Wash greens and split between 8 bowls
  • Slice avocadoes and set aside.
  • Add a burger to each bowl and drizzle with tahini, about 1/4 tbsp tahini per burger
  • Distribute sweet potato fries evenly across all bowls
  • Spoon purple sauerkraut, cashew cream, and pickles evenly across all 8 bowls
  • Top with sliced avocado
  • Serve and Enjoy!